Lets compare vitamin content per 100 grams of Baking Chocolate Mexican Squares vs Boiled Kidney Beans:
Baking chocolate, mexican, squares have 1.8 times more Vitamin B2, 3.2 times more Vitamin B3 and 12 times more Vitamin E than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.8 times more Vitamin B1, 3.5 times more Vitamin B6, 26 times more Vitamin B9, 12 times more Vitamin C and 3.8 times more Vitamin K than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares and Boiled All Types Kidney Beans have similar amounts of Vitamin B5 per 100 g.
Both Baking chocolate, mexican, squares as well as Boiled All Types Kidney Beans have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Baking Chocolate Mexican Squares vs Boiled Kidney Beans:
Baking chocolate, mexican, squares have 3.1 times more Copper, 2.3 times more Magnesium, 1.6 times more Selenium and 1.3 times more Zinc than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 42.1 times more Water than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares and Boiled All Types Kidney Beans have similar amounts of Calcium, Iron, Manganese, Phosphorus and Potassium per 100 g.
Comparison of macro-nutrients per 100 grams:
Baking chocolate, mexican, squares have 3.4 times more Energy, 31.2 times more Fat, 117.9 times more Saturated Fat, 8.7 times more Omega 6, 3.4 times more Carbohydrate and 216.9 times more Sugars than Boiled All Types Kidney Beans.
While Boiled All Types Kidney Beans contain 2.4 times more Omega 3, 1.6 times more Fiber and 2.4 times more Protein than Baking chocolate, mexican, squares.
Both Baking chocolate, mexican, squares as well as Boiled All Types Kidney Beans have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.